Mashed Potato Sauce Mushroom

ingredients:

- 500 g potatoes peeled
- 1 liter chicken stock (can also use chicken broth powder, then pour boiling hot water)
- 100 ml thick cream
- 1/2 tsp salt
- 4 tablespoons unsalted butter
- 2 cloves bw.putih, grated / finely chopped
- 1/2 onion bulbs, cut crosswise

Mushroom Sauce Ingredients:

- Canned mushrooms, stir-fry
- 2 tablespoons unsalted butter
- 1 clove garlic, finely chopped
- 1/2 tablespoons flour
- 150 ml liquid milk
- Chicken bouillon powder
- Salt to taste
- Cheddar cheese, grated

Supplement:

- Carrots & a box of frozen peas
- Seeds of frozen corn
- Broccoli florets 1

How to make Mushroom Sauce:

1 Melt the butter saute garlic until fragrant
2. Enter the mushrooms, stir-fry until cooked, add the chicken broth powder and salt
3. Enter the flour, stirring until blended.
4. Add milk little by little, add grated cheddar cheese, stirring until the consistency of his uniform, Remove and set aside.

How to make:

1 Boil the carrots, frozen peas and corn, until tender, set aside.
2. Boil broccoli (but not too long), set aside.
3. Boil broth, add onions and potatoes into the broth. Boil potatoes until tender, remove from heat.
4. Mashed potatoes.
5. Heat butter on low heat, saute garlic, put heavy cream, salt and pepper. Stir until boiling, remove from heat
6. Pour stir into potato mixture little by little, while in stir until blended.
7. Put the mashed potato on a plate, coat with mushroom sauce. Serve with carrots, peas, corn and broccoli.
8. Mashed potato ready to serve.